Matcha is more popular than ever. When scrolling through pictures and videos on social media, you can't avoid it – matcha is everywhere you look. It's understandable, as matcha stands out with its color and effects compared to many other refreshing drinks.

It's important to remember that matcha is not a new phenomenon. Matcha has roots deep in history. The drink was invented in China, but its true development began only after it traveled to Japan with Zen Buddhist monks. While China was developing better ways to produce whole-leaf tea, monasteries developed their own tea tradition, where bright green powder was whisked into hot water.

Over the years, matcha production expanded, but until recently, it remained a drink for a very limited market. A major reason for this is the way matcha is ground in Japan. Tea leaves specifically grown for matcha production, Tencha, are slowly ground into a fine powder in large stone mills. Stone mills have a maximum capacity of only 30 grams of finished matcha per hour. Matcha production cannot simply be scaled up to meet demand.

Last year, we also faced another unprecedented situation. There was no Tencha left on the Japanese market. Everything had been sold, and only those managing the warehouses know how much more matcha can still be ground before the next harvest season.